A culinary trip around the world by Hotelschool The Hague

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A CULINARY TRIP AROUND THE WORLD

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Paneer Tikka Skewers By Amita van Veen 791036

Growing up I was always trying to do what I could to help my mum in the kitchen. Little did I know then, that this would be the start to my interest in the Hospitality Industry. As well as this, being from a multi-cultural household, my mother wanted to make sure that I was well educated about my Indian heritage. This was one of the first dishes she ever taught me how to make as it is rather quick, simple and vegetarian. Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Ingredients: 250 g paneer (Cottage Cheese) 150g red bell pepper 150g green bell pepper 150g yellow bell pepper 1 large sized onion 200 g hung curd (yoghurt drained of all water) 1 tsp ginger garlic paste 1 tsp red chili powder Â˝ tsp turmeric powder 1/2 tsp chaat masala 7 ml lemon juice 1 tbsp mustard oil 1 tbsp butter for brushing Â˝ tsp Salt Equipment Knife set Mixing Bowl Skewers Cooking Pan Cooking Method

1. Carefully slice the Paneer into blocks. Cut the onions as well as the capsicum into quarters.

2. In a large mixing bowl, combine together the hung curd, red chili powder, chaat masala, mustard oil, turmeric powder, ginger garlic paste and lemon juice.

3. Mix in the slices of onions, peppers and paneer into the marinating sauce and leave it aside for 15 minutes.

4. Place the paneer and veggies onto the skewer in an alternating order of your choice.

5. Heat some oil and butter in a pan and place the paneer tikka sticks and keep turning them until they cook from all the sides.

6. Add some garnish by cutting and mixing together onions, mint leaves and chaat masala. Plate the skewers and serve.

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I G EDIE

Sander an der Reest #791080

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Cut the chicken thighs in regular bite si e pieces Do the same for the Bell pepper and onions Chop the peanuts in large pieces and the spring onions in thin rings Crush the garlic and chop the red pepper in er small pieces Grill the garlic in oli e oil Then add the orange juice so sauce bro n sugar lemon th me and red pepper Let the sauce boil on high temperature for minutes Let the sauce cool do n for

minutes

Fill the liter free er bag ith the chicken bell pepper and onions Then add the sauce and let it cool do n for minutes Pierce the chicken bell pepper and onions on the ske ers in this order Grill the ske ers on all sides for

minutes

Put the Ske ers on a leaf of green cabbage Finish the dish b adding the peanuts and spring onions on top of the Ske ers

Kni eset Cuttingboards Saucepan Measuring cup liter free er bag Grill baking pan

Bruschetta Starter Prep time: 10 minutes Total time: 20 minutes Portions: 6 Ingredients -

3 ma (180g) 1 garlic clove 1 French baguette 1 bunch of basil Extra virgin olive oil Salt, pepper

Method 1)C ma in c be 2)Slice basil leaves into small pieces 3)Cut baguette into slices of Â˝ an inch thick 4)Toast baguette slices 5)Cut garlic clove into halves and rub on to toast baguette pieces 6)Add tomato cubes on to the baguette slices along with basil that was chopped up earlier. 7)add a little bit of olive oil on each piece along with a bit of salt and pepper 8)garnish with basil leaves to top it off. 9)This now makes an ideal summer starter with its fresh ingredients.

This is what the finished product should look like, bonne appetite!!!

Name: louis Roumeguere Student number: 791098

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EQUIPMENT

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INGREDIENTS

S ed Sa Fi e F e h S i ach Lea e T a Egg C ea Chee e F e h Chi e Le Whi e Vi ega O i e Oi Sa Pe e

Add your spinach to a hot pan coated in olive oil

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Bring a pot of water up to temperature just below boiling temperature Add dashes of vinegar to the water

When you feel confident enough make a swirl in the pot with hot water by stirring a spoon clockwise Crack the egg open and let it slide in the water as gently as possible

After minutes scoop the egg out and dry it on a piece of paper towel

t to h g i r om r f ese right e h o m c left t a e r cr from u o ver dy e a e N Spr left Spread cream cheese on the toasted bread Chop your chives and sprinkle a pinch onto the sandwich Add a scoop of the spinach onto the sandwich

Add a slice of smoked salmon on top of the spinach and lay your poached egg gently on the salmon and top it off with Salt pepper and lemon est Maybe a dri le of olive oil if you feel like it

or resso p s e f ots o h sh t i w r i to pa Great r ros ft ove e l e som

MADE BY KAROLÍNA KAMENSKÁ 791120 A

20, 2020

ZUCCHINI POTATO FRITTERS WELCOME EVERYONE! MY NAME IS KAROLÍNA KAMENSKÁ. I AM 21 YEARS AND COME FROM SLOVAKIA. FOR THIS REASON, I DECIDED TO MAKE A TRADITIONAL SLOVAK DISH, ALL TIME FAVOURITE ZUCCHINI AND POTATO FRITTERS.

POTATOES ARE AVAILABLE ALL YEAR ROUND AND ARE AN ESSENTIAL INGREDIENT IN MOST TRADITIONAL DISHES IN SLOVAK CUISINE. ZUCCHINI, KNOWN AS SUMMER SQUASH, ARE CURRENTLY GROWING. WHICH CONTRIBUTES TO THE SEASONALITY OF THE DISH. TO ENSURE THE HIGHEST QUALITY AND SUPPORT THE LOCAL COMMUNITY, THESE TWO MAIN INGREDIENTS WITH GARLIC AND EGGS HAVE BEEN PURCHASED FROM AN AUTHENTIC LOCAL BIO FARM NEARBY MY HOMETOWN.

Caroline Luckerath 792038 Spicy Shrimped Mango Salad This salad is the ideal summer starter with a twist. Inspired by thai cuisine, this dish is a deliscious way of combining the sweetness of the mango with the spiciness of the sambal and the tenderness of the shrimp. I chose this dish because mango is my favourite fruit and I really love seafood, this dish is therefore the perfect combination of everything I love and it is very easy to make .

Recipe for 4 persons Difficulty:

Easy

Time:

30 minutes

Equipment:

Knife set, cutting board, medium bowl

Ingredients:

400 gram

ripe mango

500 gram

shrimps

5 gram

sambal

Step by Step:

1. 2. 3. 4.

Piel the mangos and cut them into cubes, then put them in a bowl Clean the shrimps, cut them in three then add them to the bowl with the mangos Add the sambal With a spoon, mix the ingredients together and make sure that the sambal is equally distributed throug the other ingredients

Step 1

Step 2

Step 3

Step 4

Step by Step

MEA

It is asparagus season in the Netherlands! A typical Dutch dish that is irresistible. Almost every Dutch asparagus farmer sells fresh white asparagus once they are in season (April-June). In these difficult times where farmers cannot sell to restaurants, it is important to eat as many as you can and support the local economy!!

Portions: Time:

4 60 min

What do you need? Ingredients - Fresh asparagus - Eggs - Baby potatoes - Ham - Butter - Olive oil - Salt & pepper

2 kg 4x 600 gr 300 gr 250 gr

Equipment - Knifes - Cutting board - Pans - Oven tray - Peeler

- Bowl

Plating 1. Place the asparagus in the middle of the plate 2. Put some egg and ham on top 3. Poor the melted butter over the ingredients

Philip van Hove 791175

Preparation 1. Preheat the oven to 200 degrees 2. Wash the potatoes and place

them on the oven tray with oil and a pinch of salt and bake them for 20-30 minutes 3. Boil the eggs 6-8 minutes 4. Cut the ham in small cubes and put in a bowl 5. Cut about 1,5 cm off the bottom of the asparagus and peel them 2 cm down from the top 6. Let them sit in a pan with water and a pinch of salt while you peel the eggs and cut them in small cubes 7. Bring the water to a boil and soft boil for 5 minutes 8. After 5 minutes, turn of the heat and let the asparagus cook for 15 more minutes with a lid on the pan 9. Melt the butter in a pan, once melted turn down the heat to keep warm 10. Continue to plating

Beef noodles Hidde Smulders 791031 I have always been a fan of instant noodles. It is a fast and cheap meal. Students are also typically known to eat noodles, like I did in Skotel. However, I have always felt as if there was something missing in this noodle dish. Therefore, I looked around, and did my research. After experimenting with this meal, I eventually created a recipe which I am proud of. This dish inspires me, as it is one of the only recipes that I have experimented with.

INGREDIENTS: 10 gr Coriander 250 gr (Shiitake) Mushrooms 3 Spring onions 1 Lime 1 Red onion 2 Chili peppers 1 piece of Ginger 400 gr Beef 240 gr Noodles 10 Ml Soy sauce 10 Ml Sesame oil 10 Ml rice vinegar 10 Ml Sweet hot chili sauce. 3 gr Salt 3 gr Pepper 4 pieces of Garlic 50 gr butter

My ingredients Furthermore, the dish takes 45 minutes to make, and the ingredients are proportioned for 4 servings.

EQUIPMENT: Knife set, Induction plate, cooking pot, cutting board, bowl, Blender or masher and a regular pan.

STEP BY STEP PROCEDURE: 1. The first thing to do is to prepare the sauce, therefore, Cut ginger, some of the garlic, some of the chili pepper and coriander. 2. Mash it down or use a blender and add vegetable oil, sesame oil, Japanese soy sauce, rice vinegar and hot sweet chilli sauce. 3. At this point you can start by cooking your noodles for about 2 minutes. 4. Take the noodles out, and make sure to cool them off with water to stop the cooking process and prevent them from sticking. 5. Cut the red onion, mushroom, spring onion, lime, and the rest of your chili peppers. 6. Now put some vegetable oil, in your pan. 7. Put salt and pepper on your beef. 8. Put the beef in the pan and add the butter and rest of your garlic. 9. After having cooked the meat to your liking, take them out and let it rest for approximately 2 min. 10. Also put some of the sauce made on the beef. 11. Add mushrooms and the onions to the used pan to enhance the flavour. 12. Add the noodles to the pan once the vegetables have gotten a brown colour. 13. Finally put the sauce in the pan with noodles and vegetables and mix it well. 14. Finally cut the beef, it is time to prepare the plate.

Alternatives: After having experimented with this recipe for a while, I also came up with a vegetarian alternative. You can make just about the same recipe but remove the meat and add bean sprouts. In this version, most of the flavour will come from the bean sprouts and mushrooms. You can also experiment yourself with the noodles used, you could even use instant noodles and add the spices that are included in the pack. My kitchen

My equipment

Preparing of the plate:

Put the noodles on a plate or in a bowl (whichever is to your liking). Put the beef slices on top of it. Now for the presentation, put the spring onion, chili peppers and coriander on there. Lastly top it off by squeezing some lime on it.

oes t a t o p h t i w e r a ar t t f e e e s i b a n n n a i o ay Belg m e d a m e m o h a nd by Hippolyte Laviolette, 791164 I decided to share this recipe with my fellow student at Hotelschool The Hague in order to share my passion for the delicious yet not famous, Belgian gastronomy. This main dish represents the Belgian culture with the raw meat, the mayonnaise and the potatoes. People eat “Beef tartare” during the whole year, regardless of the seasons. It is really popular here in Belgium! I hope everyone will enjoy cooking and tasting it. Ingre dient s for 600 g 4 per ram m sons: inced 700 g beef ram p otato 4 eggs yolk 40 gra m fine ly cho 20 gra pped o m fine nions ly cho 20 gra pped p m p i ck arsley les bru 90 gra noise m hom emade 6 twig mayon s of ro naise s emary 40 gra m cap ers 20 dro p s of L ea & P 40 gra errins m of w Worce atercr peppe stersh ess S r ire sau alt and ce Equip ment : Fork, k nife, c utting sp o o n s board , oven , bowl , tasti Time ng effort : 25 mi nutes Preparation: 1. Chop the pota toes (1cm large slides). 2. Cook the pota toes in the oven with rosemary, sa 3. Finely chop th lt, pepper and ol e onions, parsle ive oil at 180°C y, pickles. for 30 minutes. 4. Mix the beef in a bowl, add th e onions, parsley, 5. Bring to tast pickles, capers an e with salt and pe d the mayonnais pper. e. Set the plate with an emporte pièc e, add the water tartare and the cress and the pi potatoes. ckles next to the beef

aise: e mayonn d a m e m o H ustard 20 gram m 4 egg yolks wer or 6 dl sunflo corn oil s of A few drop hire Worcesters salt. Pepper and : Procedure

h the g yolks wit g e e th ix 1. M on of salt d a teaspo n a rd ta s u m in a or corn oil r e w o fl n u s 2. Add the g while mixin m a e tr s w slo oil rest of the 3. Add the r, salt, with peppe te s ta to 4. Bring sauce estershire rc o W , o c s taba egar st of the vin and the re the ef and use e b e th h it 5. Mix w plate. rest for the

Cataplana with pork meat and seafood Chef name: Sara van den Berk Carvalho Coelho Student number: 791078 Name of dish: Cataplana with pork meat and seafood Type: Main Portions: 4 Story telling of the dish The Ca a lana i h

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traditional dishes in Portugal. Originally from the Algarve, the region where I live. Algarve is a region located on the south of Portugal, near to the sea, therefore numerous traditional plates, including this one usually are composed by fish and seafood. When c king hi di h i i e en ial ha e a Ca a lana hich i typical sort of copper pan, specially designed and produced to use when creating this dish. With the use of this pan, the flavours of the ingredients combine, creating this flavourful and aromatic dish. Required Ingredients (4 portions): 800 grams of pork meat 6 grams of salt 3 grams of pepper 400 grams of wild shrimp 2 bay leaves 350 grams of onion 200 grams of red pepper 200 grams of green pepper 10 grams of garlic 900 grams of clams 30 grams of coriander 50 millilitres of extra virgin olive oil 1 red chilli Time effort: approximately 45 min Necessary equipment: Knifes, cutting board, bowls (for mise en place), tasting spoons, cataplana pan, serving plates, big bowl and a wooden spoon.

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Joana Frisch 792060

TIME EFFORT MINUTES EQUIPMENT

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A real Dutch treat Kroketten on Jopen beer bread

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INGREDIENTS 500 grams stew beef 1 onion 1 celer stalk 2 carrots 1 dried laurel leaf 1 branch th me 1 leak

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3 branches parsle 5 peppercorns in a spicebag 60 grams butter 60 grams flower 2 eggs Bread-crumbs Salt, pepper and olive oil

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SIMPLY DELICIOUS STIR FRY TAM S L S L PELLE 792064

Far eastern cuisine is close to me as I find the flavours refreshing and vibrant. There are great healthy aspects and also some very fast and efficient techniques. The very versatile wok is great for making a quick, tasty and healthy meal. I have been cooking for almost 10 years now at home. Having a go-to stir fry recipe that delicious and fast also helps me stay healthy. It is also time efficient and not once has it made others happy as well.

What you will need: -A wok (a high walled pan or even a pot works) -A pot with boiling salted water -A stove with high heat setting -Two medium sized carrots and onions

Step 1: Noodles

-A tricolor of bell peppers

Start by combining the flour with 200 mililiters of water. Try to hydrate all the flower and kneed it so it forms a rough dough. If it does not want to come together add water little by little. After about 2-3 minutes it should come together.

-Four cloves of garlic and two thumb sized pieces of ginger -A fresh red chili

Transfer it to a well floured worksurface and kneed for 4 more minutes or until it is smooth. Rest it until you cut your veggies up.

-500 grams of chicken breast (or any meat of choice, you can substitute it with tofu or another vegetable)

After resting roll it out with a pin or something smooth and round to about a 1 cm thickness. Cut it up lengthwise as demonstrated. Store them in a container until you need them, cook before you start the wok up for about 10 minutes.

-Six teaspoons of hoisin and soy sauce -Canola oil (or any type) -Water and 400 grams of all purpose flour

Step 2: Chopping Peel and chop your carrots and onions. Half the carrots lengthwise and try to aim for the thinnest slices you can get. Split the onions into half as well and chop thinly lenghtwise. De seed and core your bell peppers and chop them lengthwise as well, but leave them thicken than your carrots and onions if you want a crunch. Slice your meat/tofu/veggies into strips or bite sized pieces. Mince your chili, garlic and ginger as fine as humanly possible You can marinade your protein of choice in the two sauces for added flavour.

Step 3: Cooking Preheat your wok pan on medium high heat and add two tablespoons of your cooking oil. Add your meat and cook it unit it develops browning (we are not aiming for a crust yet).

Add your carrots and onions and fry until both the vegetables and the meat develops nice crispy (somewhat burnt for the real wok flavour) brown spots. Add your garlic ginger and chili, cook for one minute. (DO NOT BURN THE GARLIC) Finally add your noodles and bell peppers, make sure to use some cooking water to thicken the sauce. Make sure everything is coated in spices and sauce, cook until your desired consistency of bell peppers. I recommend 3 minutes, enough to warm them up and cook them a little but they will not loose crunch

This is a very versatile recipe. Many things can be added in terms of vegetables and aromatics. Of course store bought noodles are in play, but making your own is a nice touch. Cilantro or lemongrass adds a nice citrus punch. The base of carrots and onions starts off a nice flavour profile on which you can build. I add mushrooms often, as demonstrated and have tried out many different ways to marinade the meat. Bon appetit and get creative, add, take away and improve this base recipe, youll be amazed what wonders you can cook up!

HAI BA I

Krapow Gai(ผัดกระ พรา ก

INGREDIENTS

PROCEDURE

NUMBER OF SERVINGS

TIME TO PREPARE

CHICKE

TIME TO COOK

TOOLS NEEDED

Wok an Knife able oon and ea oon o mea Mo a and Pe le

791004

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A AD

- 79 2 0 15

I G E DIE

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Story I have chosen this specific dish because its a family tradition that has been around for almost 5 generations! Its a very easy yet effective recipe to enjoy with family that is normally served when either my parents want to celebrate something or when my grandparents come and visit me. Therefore thats why everytime this recipe is cooked, nothing is left at the end.

Zoervleisj with a twist (Braised beef)

Daan Smitz, 791142

I chose to make this dish because this is special to me. My grandmother comes from Indonesia where she fled from during the war. She came to The Netherlands when she young. She grew up in Limburg and that is where this dish comes from. Most of the time she cooks Indonesian food. That is why every time we eat this dish it is very special. Over the years she altered the traditional Zoervleisj to her own special version of it. When I read the Masterchef assignment this was the first dish that came to my mind, Zoervleisj (also known as zuurvlees) from Limburg, The Netherlands.

Ingredients 1 kg braising steak (runderriblappen) 8 medium sized white onions 6 cloves of garlic 3 leaves of laurel 4 tablespoons apple syrup (rinse appelstroop) 60 ml white wine vinegar 60 ml sweet soy sauce (ketjap manis) 40 ml oyster sauce 200 ml red wine 80 grams unsalted butter 60 ml sunflower oil Salt and pepper to own preferences

Procedure Step 1 Sharpen your knife and grab the braising steaks. Step 2 Take out the big white parts of the braising steak. This is because it is though when cooked and will not be tasty in the dish.

Equipment Knife Knife sharpener Cutting board 2 pans Spatula Plenty of tasting spoons Gloves if preferred

Time effort Preparations 30 minutes Cooking time 2 hours

Procedure Step 3 Clean and cut the onions in half circles. Step 4 Clean and finely chop the garlic cloves Step 5 Put a pan to braise the meat on a medium / high temperature. Put the unsalted butter and 2/3 of the sunflower oil in the pan. Braise the whole braising steaks. Step 6 Deglaze the meat with red wine. Put the lid on the pan and lower the temperature. Let the meat simmer.

Step 8 Add the laurel leaves to the pan with onions and garlic. Simmer till the onions have a nice golden colour.

Step 7 Put another pan on medium heat with 1/3 of the sunflower oil. Simmer the onions and garlic in the pan.

Step 9 Check if the braising steaks are fully cooked. If so, take out the beef and let it cool down. Keep the jus for later! Step 10 When the meat is cooled down, pull the beef apart with your hands. You can use gloves if you prefer. Step 11 Add the pulled beef to the pan with the onions, garlic and laurel leaves. Add all remaining ingredients (white wine vinegar, sweet soy sauce, oyster sauce and apple syrup). Stir this all together at low temperature. Taste if salt or pepper is needed, if so add to own preferences. Personally, I only add a little bit because it already has a lot of taste. Step 12 Add 1/4 of the jus to begin with. Keep adding jus bit by bit, when you see the stew is getting too dry. Let this simmer for at least two hours. Step 14 Taste and serve! Before plating up, take out the laurel leaves as they are not eatable. Serving tip: homemade fries with mayonnaise.

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Crispy- Stuffed Chicken DARIA ANTONESCU #791096

NOTES: I love cris py and stu ffed chick so I decid en, ed to com bine the t in this din wo ner idea. T hese are n your ordin ot ary chicke n breasts! Chicken g ets stuffed with feta and sun-d ried toma toes.

TIME: 55 minutes INGREDIENTS: -

4 skinless, boneless chicken breasts 400g feta cheese 8 Sun dried tomatoes 4 medium eggs 5 cloves of garlic 10 large potatoes 3 tsp rosemary 2 tsp chilli powder 1 tsp smoked paprika 1 tsp garlic powder Black pepper Himalaya salt 200g flour 200g panko breadcrumbs 1 tsp bicarbonate of soda

EQUIPMENT: Knife set, large saucepan, spoon, fork, 1 mixing bowl, 3 medium bowls

Step 1: Place large pot of water on the stove to boil. Preheat oven to 220°C. Step 2: Peel potatoes and then cut into 4 even pieces, then place into cold water until the large pot of water is boiled. Step 3: Place the bicarbonate of soda along with approximately 2 tsp of salt into the pot of boiling water, add the potatoes and parboil for 10 minutes, or until they can be easily pierced with a fork. Step 4: Mix the feta, diced sundried tomatoes, 1 tsp chilli powder, garlic powder, ½ tsp smoked paprika, a pinch of salt and pepper in a small bowl until well mixed into a even consistency. Step 5: Pour the oil into a large saucepan until approximately 2mm deep. Place the saucepan on low heat, then add the unpeeled garlic cloves, rosemary, 3 twists of black pepper, a pinch of salt, and 1tsp chilli powder. Let the oil cook the aromatics until the potatoes are parboiled. Step 6: Place the chicken breasts between two sheets of cling film and beat with a meat mallet until the breast is approximately ½ inch in width. Season with salt and pepper and place aside. Step 7: Once the potatoes are par boiled, drain and then fluff by shaking the potatoes in the pot which is covered with a lid. Step 8: Strain the oil mixture in order to remove the herbs and spices. Then add the fluffed potatoes and oil to an oven tray, ensuring that each potato is well covered in oil and separate for the rest of the potatoes. Place in oven for 15minutes. Step 9: Fill 3 separate bowls with beaten eggs, flour, and panko respectively. Step 10: Place ¼ of the feta mixture in the centre of each flattened chicken breast, then fold the breast over the mixture in order to create a sealed centre. Close the breast using 3 toothpicks, one through each side and one through the middle edge of the breast. Step 11: Place the closed breast into the flour, then egg, then breadcrumb bowl, ensuring that the breast is fully coated at each stage of the procedure. This should result in a crumbed and enclosed filled chicken breast. Step 12: Heat a large saucepan with oil (use remains of aromatic oil if there is any left from coating the potatoes) approximately 1mm deep. Then cook the chicken breasts for 3 minutes a side in the heated oil. Step 13: Remove the chicken breasts from the saucepan and place in the oven with the potatoes at 220°C for a further 15 minutes. Step 14: Remove the chicken and potatoes from the oven and plate. Both the chicken and potatoes should be golden brown, with remnants of the feta cheese melting out of the chicken breast.

Cas an Oos en 791552

Cauliflower rice with fresh herbal oil

TIME EFFORT: 2 5 M I N 4 persons CAULIFLOWER RICE WITH FRESH HERBAL OIL IS WELL KNOWN FOR THE LIGHTNESS AND FRESH FLAVORS. IT IS PERFECT TO MAKE ON A REGULAR DAY AS IT IS DONE WITHIN 25 MINUTES. WITH A GOOD SOURCE OF FIBER, CAULIFLOWER SLOWS DIGESTION AND PROMOTE FEELINGS OF FULLNESS. WHICH CAN BE HELPFUL IF YOU ARE TRYING TO LOSE WEIGHT BECAUSE THIS MAY AUTOMATICALLY REDUCE THE NUMBER OF CALORIES YOU EAT THROUGHOUT THE DAY.

EQUIPMENT: BOWL FOOD PROCESSOR COOKING, FRYING PAN CUTLERY g edie : 2 ca if e 300 g g ee a a ag 100 g ea 2 i 2 chic e b h i e i 200 g e h He ba i 300 i e i b ch f ba i b ch f a e 2 ga ic c e a

DIRECTIONS: START WITH THE HERBAL OIL. PICK THE HERBS AND CHOP FINELY. PUT THEM TOGETHER WITH THE GARLIC, SALT AND OIL IN A BOWL AND MIX THEM TOGETHER. CUT THE CAULIFLOWER FLORETS AND WASH THEM BRIEFLY. RUN THEM BRIEFLY IN DE FOOD PROCESSOR UNTIL THE CAULIFLOWER LOOKS LIKE RICE. PUT THE RICE IN A COLANDER AND POUR BOILING WATER OVER IT. THIS DEALS WITH THE CAULIFLOWER, BUT IT IS STILL SOLID. COOK THE ASPARAGUS IN BOILING WATER FOR 3 MINUTES. RINSE THEM WITH COLD WATER IN A COLANDER. FRY THE ONION FOR 2 MINUTES WITH SOME OLIVE OIL ON HIGH HEAT. ADD THE CHICKEN BROTH, PEAS, 1 TABLESPOON OF WATER AND THE CAULIFLOWER RICE AND MIX WELL. LET IT SIMMER FOR 1 MINUTE. SERVE THE RICE ON A PLATE AND POUR 2 TABLESPOONS OF HERB OIL AND THE ASPARAGUS OVER IT.

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INGREDIENTS

EQUIPMENT

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PECK

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Moussaka This is a real family dish to be shared with your loved ones. In these uncertain times its best to enjoy your families company over a nice meal. The dish is easy to make and everyone can do it!

Hi I’m Josephine, and this is the recipe I chose. I hope you like it! Student number 791541

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Aubergine Ground beef Canned tomato Tomato purée Onions Garlic cloves Eggs Fresh cream Old cheese Parmigiana

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Preparation time: 45 minutes

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Materials

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Step 2: Cut your onion and garlic.

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Step 4: Add the beef.

Step 5: Add the tomatoes and the purĂŠe.

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Step 7: Bring to taste with salt and pepper.

Step 8: Leave to simmer for 20 minutes so the liquid in the sauce can evaporate.

Step 9: CHECK, your sauce is well on its way. Chop the aubergine in slices, about 1-2 cm.

Step 10: Roast the aubergine in a pan or in a griller. First put in some olive oil.

It should look something like this.

Step 11: Put the eggs, cheese and cream in a bowl and mix. The cream will give a golden layer to the dish.

Step 12: The assembly: Start with a layer of tomato sauce, then a layers of aubergine, then a layer of cheese sauce.

Step 13: Repeat the process until the container is filled.

Step 14: Put it in the oven at 175ยบC for 30+- minutes. Enjoy this with all your loved ones.

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RECIPE 4 portions | 10 minutes | 30 minutes

FOTOS

INGREDIENTS 1000 g Spaghetti 800 g Spinach 800 g Chicken breast 300 g Herbal cream cheese 10 pcs Sun dried tomatoes 30 g Pine nuts Salt, pepper, garlic and oil

EQUIPMENT Knife set, Induction plate, Min 2-liter cooking pot, whisk, spatula, cutting board, wok pan and tasting spoon

METHOD 1. Cut the chicken breast in pieces of 1 by 1 cm. 2. Cook the water until it boils. And put in the spaghetti. Cook the spaghetti for 8-10 minutes. You can start with stap 2 while you are waiting. 3. Poor oil in the pan and bake the chicken. Until it is gold brown. 4. Clean the spinach and add them to the chicken little by little. When all of the spinach is fried you add the herbal cream cheese. Wait until it is totally melted. Stir the pan regularly. 5. Drain the sun-dried tomatoes and add them together with the pine nuts in the pan. 6. Drain the spaghetti. 7. Mix the spaghetti with the chicken and spinach. 8. Present the plate with the tomatoes on top.

Kamil Aouragh 792538

STEP BY STEP FOTOS

I have made this dish because I cook it regularly when I am in a hurry. The preparation time is really short and you donâ&#x20AC;&#x2122;t have a lot of steps to take.

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Te i aki Salmon Hannah Ionescu 791599

Ingredients

Equipment

Approximate Time Effort - 20 minute

Directions

Final P od c :

Grilled Scallops with Vegetables and French Fries

GRILLED SCALLOPS WITH VEGETABLES AND FRENCH FRIES

15 MINUTES OF PREPARATION TIME

20 MINUTES OF COOKING TIME

MAKES 4 SERVINGS

Welcome to one of my favorite dishes which I prefer to eat during the evenings. I often eat Scallops since they contain around 80% protein. Scallops are also a great source for your heart and brain health. Besides that, scallops are also low calories, so you can enjoy the most out of this without worrying about the amount of calories.

Max Manichand 791516

Grilled Scallops with Vegetables and French Fries 1. Wash the zucchini with water, take out the ends of the zucchini, slice the zucchini in pieces. -> Season the zucchinis with light Adobo seasoning together with garlic powder on both sides. 2. Take 12 large sized scallops. Defrost. After defrosting dry of the paper cloth several times until not moist anymore. -> Season scallops with garlic powder, black pepper and salt and with parsley flakes. Let the scallops rest for 10 min. 3. Heat up the grill to High End. 4. Cut the asparagus, wash the green asparagus spears. Put the spears in an oven pan. Season light with vegetable condiments and powder (Aromat). Heat up the steam oven to 100 Celsius degrees and 100% humidity for 2 minutes. 5. Put virgin olive oil on the grill. 6. Put the fries in the tray of the air fryer for 13 minutes at 180 Fahrenheit. 7. Put the green asparagus in the steam oven for 10 minutes with the same temperature and humidity. 8. Put the zucchinis on the grill. Turn the zucchinis regularly. Grill the zucchinis for 4 minutes until tender in the middle of the zucchinis. 9. Meanwhile spray the scallops with Butter “no-stick spray” (CRISCO) on both sides.

INGREDIENTS 12 Large Sized Scallops 1 Zucchini 1 Package of Asparagus (30 pieces) A bag of French Fries (optional, could be switched but any other potatoes.) Shredded cheese Virgin Olive Oil

KITCHEN EQUIPMENT NEEDED

10. Take the zucchinis off the girl to a plate. 11. Put the grill on the highest heat position. When hot, put the scallops on the grill for 4 minutes. Turning over the scallops every minute. 12. Take off the scallops from the grill as soon as they have a golden brown reflection and put them on a plate. 13. Take out the finished asparagus out of the steam oven and garnish the green asparagus with shredded cheese. 14. Food is ready! J

•

Grill

•

Air Fryer

•

Steam Oven

•

Plates

•

Utensils

VIETNAMESE SPRING ROLLS

P e a a i n ime: 40 min es

STEP BY STEP PLAN

Tagliatele with shrimp tomatoes and marinated feta Ole Westendorp 791539

FOR 4 PERSONS

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he a ce

Introduction While Being raised in the Caribbean this was a dish I would often eat in the weekends. Me and my mother would go to a small local restaurant next to the beach or we would go to the local fish market to cook it ourselves. I had been living in the Netherlands for the last two years and had not gotten the opportunity to make this dish. For this reason, I wanted to make this local dish. Making this dish will also bring few childhood memories back and can give others the opportunity to have a better insight of Caribbean cuisine.

791546 STEPHANIE BEETS

HOMEMADE SHRIMP PASTA I g ed e

Step by step 2

NILS BUYSE 791110

TAGLIATELLE WITH SHRIMPS IN RED CURRY SAUCE THIS DISH WAS MY FAVORITE DISH TO MAKE WHEN I WAS A CHILD. THIS IS WHERE MOST OF THE PASSION FOR THE HOSPITALITY INDUSTRY STARTED. THE DISH MADE ME JOIN HOTELSCHOOL TER DUINEN TO FURTHER DEVELOP MY COOKING SKILLS. AFTER HOTELSCHOOL TER DUINEN, I REALIZED THAT I WANTED TO DO SOMETHING IN THE HOTEL INDUSTRY. HENCE, I JOINED HOTELSCHOOL THE HAGUE. I CAN CONCLUDE THAT THIS DISH WAS THE START OF MY PASSION AND CAREER IN THE HOSPITALITY INDUSTRY TIME EFFORT: 45 MINUTES

INGREDIENTS 400G TAGLIATELLE 300ML CREAM OF COCONUT MILK 1 YELLOW BELL PEPPER 1 GREEN BELL PEPPER 1 GARLIC CLOVE 1 TBSP RED CURRY PASTE 2CM FRESH GINGER 1 SHALLOT PEPPER SALT 1 LIME

EQUIPMENT FRYING PAN COOKING POT KNIFE SET CUTTING BOARD DEEP PLATE

PREPARATION 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

BOIL WATER WITH SALT AND OIL COOK THE TAGLIATELLE CHOP THE BELL PEPPERS IN CUBES PEEL AND CHOP THE SHALLOT, GARLIC AND GINGER PEEL THE SHRIMPS AND DEVEIN THEM SHORTLY FRY THE SHRIMPS IN A FRYING PAN UNTIL LIGHTLY BROWNED ON BOTH SIDES REMOVE THE SHRIMPS FROM THE PAN FRY THE SHALLOT, GARLIC AND GINGER ADD THE BELL PEPPERS ADD THE CURRY PASTE STIR FRY FOR 2 MINUTES ADD THE CREAM AND THE SHRIMPS LET SIMMER FOR 3-4 MINUTES SEASON WITH PEPPER, SALT AND LIME JUICE IF NEEDED PLACE THE TAGLIATELLE IN A DEEP PLATE ADD THE SAUCE TO THE PLATE

1 16 2

3 9

1 2

1 5

1 0

1 6

ENJOY!

1 8

By Cel ne Ubert 791016 I love sush but as a student you can t afford to have freshly ade sush del vered at your doorstep as uch as you would l ke hat s why I choose th s rec pe because t s fun relat vely cheap and del c ous

rolls of sush seaweed nor gra

uncooked r ce sugar

gra

v negar

gra cucu

oked sal

ber

pan Let the o

elet n a cook ng

elet cool then cut t n str ps

Meanwh le cut the s

okes sal

on cucu

M x the sugar and v negar Co

b ne the h s w ll create

the st cky texture and flavour of the r ce n eggs one at a t

eggs crab st cks

ber

avocado and crab st cks n str ps

xture w th the cooled of r ce

avocado

nutes

and let t cool off M x the eggs and bake an o

l cold water gra

Add r ce to bo l ng water Cook for

eat

Grab the sush ba

boo

at and spread out

sheet of nor Cover the sheet as th nly as you

rep t

nutes

can w th the r ce

xture Leave a

str p on

top uncovered Lay out hor zontal l nes of the f ll ng E g a l ne of sal

on avocado

cucu

ber

o not

overload w th f ll ng Gr p the

at f r

ly w th both hands and roll

up the sush as t ght as poss ble

Kn fe set

help to apply even pressure

Cutt ng board Cook ng pan Cook ng pot a

boo

late

at w ll

o not roll up the

at nto the sush se water to

ake the re

a n ng uncovered

part of the nor wet n order to glue the sush roll together Cut the roll nto plate at so

sl ces

ut the sl ces on a

e wasab and soy sauce and

enjoy your d nner

Oven baked cod fish

Stan Lauret 791023

The oven baked cod fish is a traditional dish within my family. My father often makes this dish and learned the recipe from my grandmother. My grandparents are from Zealand in The Netherlands, which is a place next to the sea. One of the reasons why the recipe is based on the cod fish is because of the fresh fish. Since I was little, I already enjoyed this dish and fish in general. Actually, I ate and still eat almost everything. The potatoes are giving next to the cod fish a foundational layer within the meal. The vegetables such as the courgette and the onion are there to give more texture and taste to the meal and the tomatoes add a sweet flavour. The oil, thyme, salt and pepper are used to give the potatoes more flavour and the oil, pepper and salt is also used to put on the fish. Optionally, to make the meal spicier, a red pepper cut into tiny slices and rasped lemon zest can be added.

4 PERSONS

60 MIN

INGREDIENTS 900 gram Potatoes 300 gram Courgette 150 gram Red onion 750 gram Tomatoes 500 gram Cod fish 35 gram Olive oil Salt / Pepper / Thyme / Origan / Rosemary EQUIPMENT Bowl Knife set Boiling pan Oven scale Baking paper Tasting spoon Cutting board

COOKING

1. Clean the potatoes and boil them in salted water with skin for 6 minutes. 2. Wash the potatoes with cold water and cut into pieces. 3. Put the potatoes with salt, pepper, thyme, origan, rosemary and 20 gram of olive oil into the bowl and let it marinate for 15 minutes. 4. In the meanwhile, pre-heat the oven on 225 degrees Celsius. 5. Spread the potatoes out on the baking paper in the oven scale and put them in the oven for 20 minutes. 6. Cut the courgette, onion and tomatoes into pieces. 7. Take the potatoes out of the oven and decrease the temperature of the oven to 180 degrees. Turn the potatoes over and slide them to the left side of the scale. Put the courgette and onion in the middle of the scale next to the potatoes. 8. Smear the cod fish in with the other 15 gram of olive oil, sprinkle it with salt and pepper and put them on the right side of the scale. 9. Put the tomatoes on top of the cod fish and put the scale back in the oven for 20 more minutes. 10. Divide the portions into 4 and serve it on a plate. To serve it with white wine is recommended.

n y Rube owl, B Poke B 82056) dijk (7 Binnen Poke Bowl is by far my favourite dish to make by myself. I love sushi and Poke Bowl for me is an easy way to implement all the sushi flavours in a dish, It is healthy, delicious and easy to adapt to you own ingredient wishes.

Ingredients:

Time effort: 45 min

Equipment:

Step 1: Cook the Pandan rice 10 minutes and let it cool.

Step 5: Toast sesame seeds in a frying pan without oil over a medium heat until the seeds get some colour

Step 2: Cut the salmon into 2 cm cubes and put into the freeze for 0.5 hour to firm it up.

Step 6: Slice the shallots into fine nice rings and slice the garlic lengthwise

Step 9: Gather all the ingredients for assembling the bowls.

Step 3: Mix soy sauce, sesame oil, and green onion for the shoyu marinade.

Step 7: Sautee them in a small frying pan with 1 tablespoon of oil until golden to light brown. Remove from pan and put them on a paper towel.

Step 10: First add rice, next the salmon. Add avocado and the rest of the ingredients

Step 4:

For the spicy mayo marinade, mix mayonnaise, sriracha and salt until well combined. In a bowl, combine the fish and one of the marinades and fold until thoroughly mixed. Tightly cover the bowl with the marinated fish and prepare the rest of the ingredients.

Step 8 Half the avocado, remove the pit and cut in cubes.

Salmon Pasta à la Mama

was the one dish I could really look forward to. When I got older, I experimented a lot with this recipe, especially when I lived on my own in Amsterdam. After some trial and error, eventually, it came down to this recipe. This recipe still excites me to make because of its amazing taste. You will feel like a 5-star chef making this recipe. Plus, others will think you are one when they taste it.

Preperation time: 25 minutes

Kniveset, cuttingboard, frying pan, cooking pan

Tristan W. Smith 792027

Back in the day, my mother would make salmon pasta once a week. This dish

Ingredients (serving size: 4 portions) 400 G

Tagliatelle pasta

400 G

Smoked salmon fillet

200 G

Crème fraîche

15 G 200 ML

Capers Cooking cream

125 ML

White wine

Onions

Cloves of garlic

Salt, pepper, parsley, chieves, extra virgin olive oil

Step 1.

Gather the ingredients.

Step 6.

Add the capers to the mixture and let is fry for 2 minutes.

Step 2.

Step 7.

Step 3.

Step 8.

Cut the onions and the garlic cloves in small cubes. Fry the onions and garlic for 5 minutes until the onions appear deep pink.

Deglaze with white wine of choice and let it boil down for 3 minutes.

Step 4.

In the meantime, cut the salmon.

Step 5.

Add the salmon to the frying pan.

Add the crème fraîche and the cooking cream.

Mix well. The mixture should attain a thick consistency. Decrease the temperature to it’s lowest setting and let it softly boil for 10 minutes.

Step 9.

In the meantime, cook the tagliatelle pasta in boiling water for 7 - 8 minutes.

Step 10.

Serve the pasta, with the salmon sauce on top of it. Add the herbs to the mix and enjoy.

SUSHI SALAD

Phili Beek

TheÂ story

Ingredients

45 MIN

Directions

EGGIE

Made by Soph e van Ge

ert, 791013

y n e s Soph e I ye rs old Dutch e I love tr vell ng cook ng nd enjoy ng l fe I true food e he food n It ly s bsolutely z ng th t s the re son why I chose Gorgonzol nd Sp n ch R sotto w th gr lled fennel nd to to h s sk llfull d sh t kes you on journey through ll k nds of fl vours nd g ves you perfect It l n exper ence My dv ce for you s to enjoy the r sotto w th the people you love nd don t forget to pour yourself gl ss off w ne wh le cook ng Buon Appet to

400g R sotto R ce

150g Gorgonzola

and the roots. Cut the fennel nto th n str ps.

ove the f rst layer

Put the fennel n an oven tray and add 2

30g Butter 1300

Clean the fennel and re

l Vegetable stock

tablespoons of extra v rg n ol ve o l. Add so

on salt, pepper and thy

Put the fennel under the gr ll or oven unt l

1 Red on on 100

l Dry Wh te W ne (P no

Gr g o) 400 g Fresh Sp nach 40g Grated Par

t s done but w th a b te. Th s w ll take /- 10 nutes

esan cheese

2 Fennel bulbs Le

on salt

Thy

atoes n half. The top st ll

needs to have the crown on there. See the step

e Pepper

2 B g Beef to

Cut the to

atoes

1 Garl c clove

by step procedure. Season the to

atoes w th

f nely chopped bas l and garl c. add so

rough ground salt and grated fresh par

esan.

3 Leaf’s Bas l Ital an salt Grated par

esan

Kn fe set, cutt ng board,

easur ng cup,

sauté pan, wooden spoon, cheese grater, oven at 180 C.

ed u

atoes for roughly 5

nutes to

a golden-brown f n sh.

saucepan, 10- or 12- nch stra ght-s ded oven tray, gr ll at

Gr ll the to

Wash the sp nach. Chop the sp nach

roughly and set as de. Re

ove the crust fro

the gorgonzola and chop t nto s

all p eces

h gh heat or 6.

War

the vegetable stock n a

ed u

saucepan over low heat, wh ch helps the r sotto co

e together faster.

Total | 50 Prep | 20

7. Peel and f nely chop the on on. Melt the

Cook | 30

butter n a 10- or 12- nch stra ght-s ded sauté

Oven | 15

pan. Add the on on and cook unt l fragrant and beg nn ng to soften, about 4

nutes.

8. Add the r ce and turn up the heat – the r ce w ll now beg n to l ghtly fry. Keep st rr ng unt l every gra n s coated w th the butter. Cont nue st rr ng the r ce unt l the edges have turned translucent but the centre s st ll opaque, about 2 nutes – t w ll s ell fantast c. 9. Add the w ne, and s co pletely absorbed.

er, st rr ng constantly, unt l the w ne has

10. Beg n add ng the vegetable stock 200 l at a t e, st r regularly. Wa t unt l the l qu d has been al ost co pletely absorbed before add ng the next ladle. 11. Cont nue add ng stock unt l the r ce s done and sl ghtly al dente and the stock s crea y. Th s w ll take approx ately 20 nutes. 12. Add the sp nach one hand at a t r sotto.

e and carefully st r through the

13. Add the gorgonzola and x t all together unt l the cheese s Add so e flavour by add ng pepper and salt. 14. Re

ove the pan fro

elted.

the heat, add 1 knob of butter.

15. Place a l d on the pan and allow to s t for 2 portant part of ak ng a perfect r sotto.

nutes – th s s the

ost

16. Now, t s t e to asse ble your d sh. Add the r sotto on the plate. Put the fennel and one-half to ato on the s de. Add so e rocket salad and f n sh off w th freshly grated par esan cheese. Asse ble the d sh accord ng to the end result. 17. Eat t as soon as poss ble, wh le the r sotto reta ns ts crea

Buon Appet to!

y texture.

Huevos Rancheros Two things I love to do are to travel and to eat, preferably in that combination. So, when my family and I were taking a trip to Guatemala in the summer of 2018, I enjoyed familiarizing myself with the traditional cuisine. This is one of my favorite dishes I learned. I love it beca se i s eas fas and delicio s Hope you enjoy!

Ingredients and equipment

Directions:

Hannah Muller 792022

1.Preheat oven to 200 and drain cannellini beans into a strainer.

For 4 people, time effort: 20 minutes 800 grams of white beans (I used cannellini beans) 1 lime 2 cloves of garlic

2. Cut lime in wedges and press garlic.

4 spring onions 5 grams of Mexican spices 800 grams of cubed tomatoes 4 eggs 50 grams of grated cheddar cheese 60 ml of olive oil 10 mini-tortillas 2 avocados 100 grams of sour cream Skillet with lid Aluminum foil Strainer

3. Cut spring onion in rings, keep green and white parts separate.

4.Heat the Mexican spices in the skillet for 1 minute on medium-high heat.

5.Add olive oil, white part of spring onion, garlic, and cannellini beans, fry 3 minutes.

6.Add cubes tomatoes and squeeze 4 limewedges into pan. Stir well, simmer for 3 minutes.

7.Break the eggs into the sauce. Cover with a lid and let solidify for 6 minutes.

8.Remove lid after 4 minutes and add the cheddar cheese, salt, and black pepper.

Wrap or illa s in al min m foil and heat up in the oven for 3 minutes.

10.Cut the avocados in cubes.

12. Enjoy! (Tip: add Sriracha chili sauce if you like some spice)

11. Place garnishes on the table so everyone can assemble their own tortillas.

B : S e e Valkenb g 791196

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VEGETARIAN NOODLES WITH TOFU, LAURA KEMPEN, 792094 My family loves eating noodles, it reminds us of our times travelling to Asia which we always enjoyed a lot. My mother makes us eat a lot of vegetables to stay healthy and our family tries to not eat too much meat because of global warming.

INGREDIENTS 600 gram green beans 30 mililiter groundnut oil

Equipment: wok pan, cooking pan, knife set, cutting board, spatula

50 gram cashew nuts 360 gram marinated tofu 180 gram noodles 10 gram garlic 25 gram ginger 35 gram spring union 30 mililiter soy sauce 30 gram red pepper

288 gram greens per serving !!

150 gram red bell pepper 150 gram yellow bell pepper 150 gram red union 2 gram black pepper 2 gram dried coriander

Nutrition per person: Oyster sauce (optional)

Protein: 24 gram Fats: 29 gram Carbs: 44 gram

RECEPT 4 portions â&#x20AC;&#x201C; 30 min

PREPERATION METHOD 1. 2. 3. 4.

Cut the ginger, garlic, red pepper in small pieces as shown in the picture below Cut the red unions as shown in the picture

Put groundnut oil in the wok pan and make sure the oil is heated up Put the ginger, garlic, red pepper and red union in the wok pan and cook it on high heat for 5 minutes Put black pepper and dried coriander in the wok pan

Cook the green beans in 2,5 liter water for 12 minutes

Put the wok pan on low heat and keep stirring in the wok for 2 more minutes

Cut the bell peppers as shown in the picture and put them in the wok

After 2 minutes, put the tofu in the wok and put it on higher heat.

10.

Cut the spring unions and cashew nuts as shown in the picture in the meantime

11.

After 12 minutes of cooking the green beans, put the noodles in the same water and cook it 2 more minutes

12.

Put the green beans, soy sauce and noodles in the wok pan and mix everything together Put the cashew nuts and spring unions in the wok

13. 14.

Put oyster sauce on the dish (optional)

CCHINI F I E KA

L NA KAMEN K

INGREDIENTS (4 PERSONS) 2 EGGS 600 GRAMS POTATOES, PEELED AND GRATED 113 GRAMS UCCHINI, GRATED 21 GRAMS GARLIC, SQUEE ED 135 GRAMS FLOUR SALT, PEPPER, MARJORAM, OIL

EQUIPMENT KNIFE SET, CUTTING BOARD, INDUCTION PLATE, SMALL FR ING PAN, BO L, GRATER,TASTING SPOONS, GARLIC PRESS

PREP TIME 30 MINUTES

A 791120

E C E E E E! A E I KA I A KA E KA. I A 21 EA A D C E F AKIA. F HI EA , I DECIDED AKE A ADI I A AK DI H, CCHI I A D A F I E . A E A E A AI AB E A EA D A D A E A E E IA I G EDIE I ADI I A DI HE I AK C I I E. CCHI I, K A E A H, A E C E G I G. HICH C IB E HE EA A I F HE DI H.

PROCEDURE PUT THE POTATOES IN WATER FOR 5 MINUTES SO THE CAN SOAK UP. PEEL THEM AFTERWARDS.

WASH THE UCCHINI. GRATE THE UCCHINI AND POTATOES THROUGH LARGE TEARDROP HOLES ON THE GRATER IN ONE BOWL. MI WELL. BEAT THE EGGS AND MI THEM UNTIL THE INGREDIENTS ARE WELL COMBINED. SQUEE E THE UNPEELED GARLIC CLOVES (4). ADD A PINCH OF SALT, PEPPER AND MARJORAN. MI UNTIL WELL COMBINED. SLOWL ADD IN THE FLOUR B 27 GRAMS AND MI THOROUGHL UNTIL THE MI TURE IS SLIGHTL RUNN AND NOT STICK .

POUR THE SUNFLOWER OIL ON THE FR ING PAN OVER MEDIUM HIGH HEAT. TAKE A SPOONFUL OF MI TURE AND SPREAD IT OUT AS A CIRCLE. FR UNTIL GILDEN BROWN ON BOTH SIDES.

Pizza is one of the dishes which most represent Italy all over the world. Since I was a child, I would make homemade pizza. I have always loved making pizza myself as a child, because I always saw the process of making it as a fun activity itself. Although the end results are usually delicious, it is much more about the experience of preparing it. Over the years I have experimented with many different toppings, but the escarole pizza has always been my favorite. This dish from Naples is called â&#x20AC;&#x153;stuffed pizzaâ&#x20AC;? in Italian, because apart from the base, the escarole is also covered with a layer of dough. Enjoy!

(University of Texas at Austin, 2020)

1. Put the flour in a large bowl, add the yeast, the sugar and a pinch of salt. 2. Add the lukewarm water and knead the dough with your hands. (Picture 1 and 2) 3. Let the dough sit in the bowl, covered by a kitchen towel for 5 to 24 hours, to let it grow. (Pictures 3 and 4)

4. Once the dough has significantly risen, roll half the dough out on the baking paper, which is covered with flour. Place the layer on the tin and roll out the other half and put aside. (Pictures 5 and 6) 5.

6. 7.

5. Preheat the oven to 200°C 6. Boil the salad in 200 ml water until soft (usually about 5 minutes) and then drain it in a colander. (Picture 7) 7. Heat up in a frying pan the oil, together with the crushed chilis and the garlic. 8. Add the escarole and the olives and let fry for 5 minutes at a low temperature, stirring from time to time. (Picture 8) 9. Put the escarole on the pizza base and cover it with the other layer that you put aside. (Picture 9) 8.

10. Fold the edge so that it doesn’t open. 11. Brush some olive oil on top. (Picture 10) 12. Bake the pizza for 15-20 minutes or until golden brown.

Presentation: Cut the pizza in squares to make original “pizza al taglio”

F e h M h oom a a For the Master Chef assignment, students had to watch an inspirational video about one of the HTH chefs cooking. After that the students had to make their favorite recipe or dish that inspired them. This recipe could be made by themselves, a family recipe or a national recipe from your home country. Since really like cooking and making day to day recipes. Therefore, came up with my own pasta main course. chose this course because really like the flavor and earthy flavor of mushrooms. Furthermore, also chose this dish because really like fresh pasta and think that it adds lots of flavor to the dish.

INGREDIEN

(4 PEOPLE)

Fresh Pasta: 250 gr of Flour 3 Eggs 50 Milliliters of Water 10 Milliliters of Extra Verging Olive Oil Mushroom Sauce: 100 Grams of Shitake Mushrooms 100 Grams of Oyster Mushrooms 100 Grams of Chest Mushrooms 100 Grams of Portobello Mushrooms 30 Milliliters of Extra Verging Olive Oil 125 Grams of White Onion 10 Grams/1 Large Clove of Garlic 15 Grams of Fresh Thyme 15 Milliliters of Black Truffle Oil 150 Milliliters of Cream 150 Grams of Parmesan Cheese 50 Grams of Chives

OOL

2 Liter cooking pot (or bigger) Chef s Knife Cutting Board Colander Large Pan Scale Pasta Machine Dough Roller Measuring Cup Fork

COOKING 25Â Minutes

IME

Coen Klessens, #791060

Step 1: Start of by weighing off your ingredients for the pasta.

Step 2: Put all of your flower on your workbench and make a well, to add your eggs, water and olive oil to it.

Step 3: Slowly whisk with your fork, your flower into the wet ingredients. Step 4: After a minute of whisking your mixture should become thicker and you can switch the kneading to your hands.

Step 5: Knead the dough into a ball. f your dough is too wet add a tablespoon of flour to it and if it is too dry add a tablespoon of water to it. Balance this out until it forms a nice ball. Step 6: Let your dough rest for 20-30 minutes under a kitchen towel or plastic wrap to prevent the dough from drying out. Step 7: Divide your dough into quarters, this way it is easier to roll out and work with. Step 8: Roll out the dough with your dough roller until it fits though the widest setting of your pasta machine.

Step 9: Dust your pasta machine and your dough every time you tighten up the pasta machine with flour. This is to prevent the dough sticking to the machine or to itself. Step 10: Roll out your dough through the pasta machine. And everytime put it in a lower setting once it goes through the machine. Every 2 settings lower fold the pasta in half over itself and roll it out through the same setting that you moved up to. Step 11: You know when your dough is thin enough when you can read the newspaper though it. Step 12: Flower your worksurface and knife and cut your pasta in your desired length and fold it on itself. Then cut the pasta and you will have tagiatelle or spaghetti (depeniding on the thickness).

Step 13: Bring your cooking pot with water to the boil and add a pinch of salt. Step 14: n the meanwhile cut your mushrooms and finely dice the onion.

Step 15: Put it in a hot pan with your olive oil and stir. Your mushrooms will lose a lot of their original size since a lot of water will evaporate. Step 16: Finely cut your garlic and thyme and add it to the pan with the truffle oil. Step 17: Add your pasta to the bioling water it should take around 2/3 minutes to cook al dente.

18: Scoop out 50 Millilitres of your pasta water with your measuring cup into the sauce with the cream. Step 19: Add the pasta to the mushroom sauce and you are ready to plate.

Step 20: Put the pasta on a plate and sprinkle some finely cut chives and grated parmesan cheese over it.

Step by Step Recipe Fill the 4 litres pot with water and add a â&#x20AC;&#x153;Pugnettoâ&#x20AC;? (small punch of salt). Then start the fire at high heat Separate the Pistachios from the Nutshell Blend the pistachios until you get a powder, then save two spoons to garnish at the end Add the burrata to the pistachios and blend it until the content is uniform and smooth. If you see that is not uniform you can help yourself with some milk or fresh cream Cook the guanciale on a pan at medium heat. When you see that the fat is getting transparent add half a glass of wine, this will make it golden and crunchy. Turn off the heat when the guanciale is golden and the wine evaporated.

When the water boils add the paccheri. Cook for 20 minutes, then, when the pasta is “al dente”, drain it. Save a quarter of a mag of cooking water Add the sauce and the guanciale and mix it. When the sauce is homogeneous add the cooking water and mix until the sauce is creamy.

Top with aged ricotta and pistachios powder

Sud is ready, a Tavola!

Sud Tommy vento - 701133 This is a pasta recipe that I have always found easy and fun to make. It is Paccheri (although any large pasta format is fine) with Pistachios, Burrata, Guanaciale and Aged Ricotta. I decided to call this dish â&#x20AC;&#x153;Sudâ&#x20AC;?, which means south in italian, because the ingredients all come from southern Italian regions: - Paccheri are from Campania - Guanciale is from Lazio - Burrata is from Puglia - Pistachios are from Sicily - Aged Ricotta is from Calabria. Ingredients for 4 people: - 500g paccheri - 250g pistachios - 200g burrata - 150g Guanciale - Aged Ricotta - A glass of white wine - Salt

Equipment: - 4 liters Pot - Pan - Mixer - 3 bowls - A glass - Wooden Spoon - Tasting Spoons

Preparation time: 30 minutes

N mbe f e n : 4 T al P e a a i n ime: 55 min e E i men : Sa ce an, n, mea emen c , ice c ke

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Na e: Ma ek M ha ed S de N be : 791567

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Greek salad

Stacey Buijserd 791517

Hi, my name is Stacey. I am Dutch student started in August 2019. I grew up in a small village called Ingen in the province Gelderland. My dad always had and still has a passion for cooking. A dish what we often eat and what I really like is the Greek salad my dad always makes. It is probably not the traditional recipe, but this is how I know it.

Ingredients This recipe is based on 4 portions. 200 grams tomatoes 160 grams red bell pepper 15 grams garlic gloves 150 grams cucumber 100 grams green olives 120 grams red onion 120 grams feta cheese

Dressing 50 grams olive oil 40 grams vinegar 25 grams honey 5 grams dried parsley 2 grams pepper 2 grams salt

Equipment Cutting board Knife Set Bowl Dressing bowl Servering spoon Egg whisk

Time to prepare the dish: 20 minutes

Preparation 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Start with cleaning the onion by peeling of the skin and cut 0,5 cm of the ends. Cut the red onion into pieces of 0,5 cm. Clean the garlic gloves by peeling. of the skin and cut 0,2 cm of the ends. Cut the garlic gloves. Clean the bell pepper, remove the heart of the bell pepper. Wash the bell pepper. Cut the bell pepper into pieces of 1 cm. Wash the cucumber and cut the cucumber into pieces of 0,5 cm. Wash the tomatoes and Cut the tomatoes into pieces of 0,5 cm. Separate the feta cheese from the liquid, crumble the cheese. Slice the olives in pieces of 1 cm. Put all the ingredients in the bowl after cutting them. Go to step one of the dressing preparation. Mix all the ingredients and poor the dressing over the salad.

Dressing 1. Put the olive oil, vinegar, honey, dried parsley, pepper, and salt in the dressing bowl. 2. Mix the ingredients with the egg whisk. 3. Go back to step 14.

Presentation 1. Take a clean polished plate. 2. Divide the salad with the serving spoon over the 4 plates, 206 gram per plate. 3. Enjoy!

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Risotto with oyster mushrooms by Jip Wiegman 791531 I chose to add risotto to the PE cookbook because it is my favorite dish. My dad used to make risotto for me and my family when I was a child so risotto brings childhood memories. Recipe name: Risotto with oyster mushrooms and spring onion Amount of people: 4 Preparation time: 25 minutes Equipment: 2 pots, 1 frying pan, knife set, cutting board Ingredients: 1 red onion 300 grams of risotto Arborio rice 150 grams of oyster mushrooms 1 liter of water 10 grams of spring onion 20 grams of grated Parmesan Cheese 1 cube of vegetable stock 2 garlic cloves 2 teaspoons of cinnamon powder 2 table spoons of olive oil 50 milliliters of dry white wine Preparation: 1. Heat the water until it boils and the vegetable stock. 2. Cut half of the onion in cubes. 3. Saute the onion. 4. Add the risotto rice to the onion. 5. Pour the white wine in the pot with rice and onion and let the rice absorb it for 30 seconds 6. Add a ladle of vegetable stock to the rice and keep stirring it. 7. The rice will absorb the stock. When you see the stock almost disappeared, add another ladle. Keep this doing until the rice is cooked, this will take approximately 20 minutes. 8. While the rice cooks, cut the other half of the onion in cubes. 9. Cut the oyster mushrooms in slices 10. Saute the onion in a frying pan and add the mushrooms 11. For a sweet almost a meaty flavor, add cinnamon powder. 12. Peel the garlic cloves and add to the mushrooms. 13. Do not forget to keep adding stock to the rice. 14. When the rice is cooked, merge it with the mushrooms. 15. To make the dish stickier and give it an extra bite, add grated Parmesan Cheese. 16. Cut off the damaged tops of the spring onion and cut the spring onion in slices. 17. Serve the risotto in a bowl, and season it with the spring onion slices. 18. Enjoy your delicious self-made risotto!

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When reading the assignment for the first time, this dish immediately came to mind. One night I was having dinner at my sister's house, who only eats vegan. I thought the dinner would not be that special, however it turned out that I jumped to conclusions too fast. She decided on making vegan risotto, which tasted absolutely delicious. We paired it with a lovely red wine. This experience changed my perspective on veganism as my superficial thoughts on vegan dishes did not go much further than salads. It showed me that with care and inspiration you can still make incredible dishes. Therefore, I present you...... "Risotto Forestale"

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INGREDIENTS Risotto Rice Mushrooms Truffle tapenade Onion Mushroom stock Parsley Lemon zest Good Q ali White Wine Butter (Vegan) Water Pepper Salt

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300 g 550 g 15 g (depends) 1 piece 2 cubes 15 g 1/2 lemon 150 ml 40 g +/- 1500 ml a pinch a pinch

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W e Od 791510

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Using a variety of mushrooms is encouraged! Try and mix forest mushrooms, chestnut mushrooms, shiitake and porcini for example....

EQUIPMENT Frying Pan Skillet Pot Grater Knife Set Wine Opener Cutting Board Soup Ladle Measuring Cup Tasting Spoon Spatula

H Assemble all ingredients

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Boil 1,5 liter of water. Add the white wine to After, put 2 mushroom the risotto when it looks stock cubes in glazy

Create the lemon zest & finely chop the parsleyÂ

Cut them

Heat up some oil in a pot, put the onion in the pan and fry it

Cut the onionÂ

Assemble your variation of mushrooms

When it looks glazy, add the risotto rice in one go & keep stirring

When the wine is almost soaked in, add 2 soup ladles of stock and put the lid on. Repeat and taste this until the risotto is almost cooked (20 min)

Fry them

When the risotto is almost done, add the butter, the mushrooms, the truffle tapenade and the lemon zest

Garnish the dish with pretty mushrooms and chopped parsley

Add seasoning to your own liking. Now it is time to eat the risotto. Pair it with a wonderful red wine! Enjoy!!

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TIRAMISU MARTIN LASSALLE INTRODUCTION THIS WAY OF MAKING TIRAMISU IS A WAY THAT HAS BEEN IN THE FAMILY FOR SOME TIME AND TAUGHT TO ME BY MY GRAND MOTHER MODIFIED TO BE LIGHTER AND THEREFORE MORE ENJOYABLE

INGREDIENTS EQUIPMENT TIME EFFORT

I g edie 3 5 GRAMS OF WHIPPING CREAM 120 GRAMS OF KIRI OR SMALL BLOCKS OF 20 GRAMS 50 GRAMS OF CASTER SUGAR 250 ML OF DARK COFFEE 12 BOUDOIR COOKIES A WHITE CHOCOLATE BAR COCOA POWDER

ELECTRIC MIXER PREFERABLY HIGH SPEED A STRAIGHT CAKE SPATULA 4 COCKTAIL GLASSES CONE SHAPED A SET OF BOWLS A GRATER

Ti e eff 30 TO 35 MINUTES EXCLUDING THE WAITING TIME TO MAKE SURE ALL INGREDIENTS ARE REALLY COLD

DIRECTIONS PART 1 COOL THE WHIPPING CREAM THE KIRI THE BOWL IN WHICH BOTH OF THE PREVIOUS WILL BE MIXED AND IF POSSIBLE ANY OF THE MIXING HEADS BY LEAVING THEM IN THE FRIDGE FOR 1 TO 2 HOURS

MAKE THE 250 ML OF DARK COFFEE AND LET IT COOL DOWN ONCE COOLED DOWN TAKE INGREDIENTS AND EQUIMENT OUT OF THE FRIDGE AND SET IT UP QUICKLY SO NOTHING COOLS DOWN TO MUCH

DIRECTIONS PART 2 IN A BOWL MIX THE WHIPPING CREAM AND KIRI WITH A HIGH SPEED MIXER UNTIL THERE IS A SMOOTH TEXTURE WITH A FLUFFY HEAVY CONSITENCY

ALIGNE THE FOUR GLASSES AND GENTLY PUT A TABLE SPOON OF THE MIXTURE INTO THE BOTTOM GLASS

TAKE ONE OF THE BISCUITS AND CUT IT IN HALF AS U PUT IT INTO THE COFFEE ONE TO TWO SECONDS ON EACH SIDE NOT LETTING IT COMPLETELY SOAK IN THE COFFEE TO PREVENT A REALLY STRONG TASTE GENTLY SET DOWN THEM ONTOP OF THE LAYER OF CREAM IN A MANER TO BE ABLE TO SEE THEM ON THE SIDE OF THE GLASS ONCE A LAYER OF BISCUIT IS MADE PRESS LIGHTLY ON THE BISCUITS TO REDUCE THE HIGHT PUT A NEW LAYER OF MIXTURE ONTOP OF THE BISCUIT LAYER AND SPREAD IT OUT EVENLY ONTOP BUT NOT IN A COMPLETELY FLAT CIRCLE REPEAT UNTIL U GET TO THE TOP AND EVEN THE LAST LAYER WITH THE STRAIGHT CAKE SPATULA

DECORATE THE TOP OF THE TIRAMISU WITH THE COCOA POWDER AND THE WHITE CHOCOLATE CHIPS MADE BY SCRAPPING THE BAR AGAINST A GRATER

NOW THAT IT IS FINISHED KEEP IN THE FRIDGE FOR TWO HOURS AND THEN SERVE COLD

Almost Vegan Banana Bread By JoĂŤlle Patrick 792562

65 minutes 800 grams 200 grams 100 grams 75 grams 50 grams 40 grams 10 grams 5 grams 2 150ml 20ml 5ml 5ml 5ml

Ripe bananas Wholegrain flour with yeast Blue berries Coconut oil with a neutral scent Self-rising flour Vanilla sugar Cinnamon powder Corn starch Large eggs (â&#x2030;&#x2C6; 130gram) Soy milk Apple cider vinegar Vanilla essence Almond essence Rum essence Sprinkle of Salt Sprinkle of baking soda

- Oven with a metal rack - Oven gloves - Mixing bowl - Mixer - Silicone spatula - Bread knife - Baking form - Sieve - Baking paper - Long toothpick

15 steps to heaven

Preheat the oven (200 Â°C ) and collect the ingredients and equipment.

Collect all the wet ingredients except from the apple cider vinegar.

4 Put the bananas, eggs, essences, coconut oil and soy milk in the mixing bowl.

Sieve the wholegrain flour, self-rising flour, vanilla sugar, cinnamon powder, corn starch and salt.

Collect the dry ingredients except from the baking soda.

Mix for 5 minutes on medium speed.

Mix the ingredients for 5 minutes on medium speed.

Mix the apple cider vinegar and baking soda till it rises and add to the mixing bowl.

11 Cover the baking form with baking paper.

Add the blue berries and mix it with your spatula.

Put the batter into the form.

Lower the temperature to 180 Â°C after 25 minutes.

WELCOME TO HEAVEN!

Check if the bread is properly cooked with a toothpick after 50 minutes and take out of the oven. Allow it to cool down.

Take the banana bread out of the form and baking paper after 20 minutes.

Cut the banana bread in slices of 1 centimetre.

A RECIPE BY FAYE PIETERSE 791570

170 ml strong black coffee (room temperature) 100 ml Baile 's liquor 300 gr lad fingers 2 large eggs 75 gr caster sugar 500 gr mascarpone 10 gr cocoa powder 30 gr dark chocolate

Tiramisu is the first dessert I ever learned to make when I was 8 ears old. I learned this from a chef in an Italian restaurant. From that moment I made this ver often and it became a ver popular recipe within m famil . To tr new thing I alwa s combine new ingredients to the tiramisu. That is how I came with the baile 's tiramisu recipe. Baile 's is m parents favorite liqueur and I wanted to tr something new b adding this coffee liqueur to the Tiramisu. The loved it I hope ou do too

20 MIN + 6 HOURS TO CHILL

Separate the eggs, keep onl one of the whites. Whisk the egg olks and sugar until it looks thick and pale. Add the mascarpone and 25 ml of Baile 's to the egg olk mi ture. Whisk until the mi ture is smooth. In a separate bowl, whisk the egg white until stiff and fold this into the mascarpone mi ture using a rubber spatula. In a separate bowl combine 60 ml of Baile 's and the strong black coffee. Dip each lad finger (one at a time) into the coffee mi ture for ma . 3 seconds. Arrange the dipped lad fingers into a glass or baking dish of our choice. Make a single la er. Top the lad fingers with half of the mascarpone mi ture and add another la er of dipped lad fingers. Add the remaining mascarpone mi ture on top. Cover with a plastic wrap and place in the fridge for 4 to 6 hours. When read to serve add some grated chocolate and cocoa powder

SERVES 4

EQUIPMENT: 3 MEDIUM BOWLS, WHISK, RUBBER SPATULA, TASTING SPOON, TABLESPOON, BAKING DISH/GLASS, PLASTIC WRAP

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Made by Annefleur van Heel, 792580

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SoufflĂŠ aux Grand Marnier By: Sebastian Zandboer Student number: 791523

Reason: The reason that I chose to make this dish is because it is something that is not seen as often in restaurants anymore due to the time and labor requirements for the dish along with it being a dish that can collapse easily. I find it a very rewarding dish to make as there are some more difficult cooking techniques within the preparation. The is a nice challenge for people who enjoy baking. There are many versions of soufflĂŠs that can be made so there is always something new to try.

Utensils Pot Whisk Bowl Mixer Plastic spatula Ramekins

Ingredients: 100g Sugar

80ml Grand Marnier

20g Sugar (for beaten egg whites) 7 Eggs 400ml Milk

48g Ladyfingers

80g Flour Preparation

0 min

Assemble the equipment

Separate the eggs Coat the mold in butter Sift the flour Soak pieces of cakes into liqueur Pre-heat oven to 190°C

Prepare weigh and measure raw ingredients Souffle base Prepare base

10 min Bring half the mild to a boil with sugar Mix the other half of the milk with the flour then ad to hot milk and sugar. Cook mixture in the same method as crème patisserie. Pour souffle base into a bowl and add yolks two by two to not over mix. Slowly add extract and zest whilst mixing.

Add yolks Add flavoring Beating egg whites

30 min

Beating egg whites

Put egg whites into a bowl and begin to beat them. Add sugar as the egg whites are being beaten. The egg whites will be done when it is stiff and remains in the bowl when flipped upside down. Add a quarter to the souffle base at the beginning to lighten the mixture. Fold egg whites into base slowly gradually adding more egg white.

Fold in beaten egg whites

Placing in molds

35 min Handle mixture carefully Avoid touching the inside walls of the mold Pour a third of the mold full places lady fingers then pour another third and repeat until full.

Baking

40 min Bake at 190°C for 25-30 minutes. DO NOT OPEN OVEN DOOR WHILE BAKING Souffle should be pale brown on the sides and firm to the touch.

Serve

110 min

Serve immediately

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PE_Q2 Master Chef

(Baker by Nature, 2019)

For this Master Chef assignment, I have chosen to make my: Vegan Chocolate Chip Cookies. My family and I have been experimenting with a vegan lifestyle for 3 years now. I have to say, that now I am more a flexitarian instead of completely vegan. But that does not mean I don eat any vegan dishes anymore. I find it really fun to experiment with vegan dishes, to see if it exactly tastes a like. Since chocolate is one of my favourite cravings, I could not remove that snack from my life. I therefore tried a lot of vegan baking recipes and can say that this is my absolute favourite one. It is interesting to see how you can enjoy food without any dairy products and therefore I am going to convince all of you right now!

This recipe is really easy to make and is perfect for 4 persons. In total: this recipe takes approximately 35 minutes of your time. What ingredients do you need: 30 gram unsweetened applesauce 55 gram coconut oil 135 gram light brown sugar 5 ml of vanilla extract 30 ml of coconut milk 150 gram all-purpose flour 5 gram baking soda A pinch of salt 175 gram chocolate chips Flaky sea salt (optional)

What equipment do you need? 2 Large bowls Whisk Wooden spoon Fork 2 spoons / ice cream scoop

Steps By Step Preparation:

Take all your ingredients and equipment.

Take the separate bowl combine the flour, baking soda, and salt; whisk well to combine.

Bake for 9 to 10 minutes.

Preheat oven to 190 degree Â°C. Line a large baking sheet with parchment paper; set aside.

Add the dry ingredients into the wet mixture and use a wooden spatula to stir.

In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined.

Add 3/4 cups of the chocolate chips and mix together.

Add in the coconut milk and applesauce and whisk until well combined; set aside.

Scoop tablespoon sized mounds of dough onto the sheet, leave a few inches between each cookie.

Press remaining chocolate chips on top and sprinkle with sea salt. And this will be the delicious end result.

Grandma s Cassava Cake B Christopher Lejue

From generations ago I d know it was the weekend when m mother wou d make the cassava cake I reached out to m mother a whi e ago as I was starting to fee homesick and asked for some recipes M mother to d me how this cassava cake recipe has been in the fami for a ears and has been passed down the materna ine I chose to present this dish as the recipe has been passed down b mu tip e generations and is especia sentimenta to m grandmother and m mother In honor in one of the most important women in m ife I present to ou Grandma s Cassava Cake

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Equipment

Blender Kettle Whisk Cutting board

Knife set Bo l Cup Oven Baking pan

Ingredients

gram cassava gram coconut milk gram raisins gram condensed milk gram butter gram bro n sugar gram ground cinnamon medium eggs

Hori onta cut through the pieces of cassava and remove the stem in the midd e

Cut cassava into pieces of cm add to b ender and add coconut mi k B end unti cottage cheese texture Add mixture to bow

Whisk egg and add to bow A so add condensed mi k to the bow

Add sugar and ground cinnamon Make sure there are no big c umps and whisk proper

Boi water and add to raisins a ow to sit for minute to become soft and strain

Add f ower to the strained raisins and mix to refrain raisins from sinking in the batter

Preheat oven to C and cover the baking pan in butter a so ridges

Add the mixture to baking pan

Distribute the raisins even over the mixture and a raisins P ace in oven for approximate hour unti go den brown

Hi there! What an honour that you have a look at my recipe! Why did I choose this particular recipe and not something else? My grandma was not a good cook the only thing she could make were bitterballen and kroketten. This recipe is not from her, but she learned this recipe from her mother in law, so that is my great grandmother. This recipe is in the family for over 100 years now. My great grandmother tasted something in World War II, and it was so nice that she tried to copy it. At that time, she did not know about the existence of the bitterbal or kroket we know nowadays. She tried and tried and at some point, she managed to make her wonderful creature of the bitterbal or kroket she had tasted that day. Nowadays, we make them for family gatherings or other festivities. Now it is your turn to make a real Wooden Kroket. Why is this one called the Wooden kroket? The Netherlands is known, because of the wooden shoes, but the other reason is more personal. My grandfather was a wood pattern maker, he made scale models and mols of wood. His whole life he was obsessed with wood. His mom gave him this recipe, and when I think about my grandfather, I think about wood. That is why I called them The Dutch Wooden Kroket.

Preparation time: 1 hour Ingredients for 8 kroketten or 20 bitterballen: -

125 gr flour 35 gr butter 125 gr veal steak 1 egg 250 ml salad oil 100 ml milk 200 gr breadcrumbs 2 L water Salt to taste Pepper to taste 400 ml Maggi (Dutch flavour enhancer) 10 gr parsley 5 gr nutmeg

Cook the meet in a pan with all the water till it is well-done, this will take 20 to 30 minutes. When the meat is done, pour 300 ml of this water into a measuring cup. Melt all the butter and wait till it is a bit brown. Do this in a pan with an intact bottom. When the butter is brown add all the flower and keep on stirring with a wooden spoon. While you are stirring add a dash of the cook liquid and keep on stirring. The flour needs to be against the boiling point. The most important thing is the thickness of the mixture. It should not be too stiff or too limp. When it is the desired thickness, transfer the mixture into another bowl. Chop the meat fine and mix it through the mixture. After this add the parsley, the nutmeg, salt, pepper and the Maggi. Keep on stirring till it cooled down, when you not do this the mix will get a hard crust and you cannot work with it anymore. Put the mixture in the fridge for one night. The next day: Whip the egg and add all the oil and the milk Form the kroketten (app 70 gr per kroket) or bitterballen (app. 25 gr per bitterbal) First roll the kroket or bitterbal through the breadcrumbs and after that through the egg mixture repeat this one more time. Fry the bitterballen or krokketen in your frying pan for 5 minutes on 180 degrees

FINAL OUTCOME

e hi e L b e 791040

5 ING RE DIE N T H E AL TH Y B ANA NA B REA D anted to make this recipe because it is a staple in m famil 's household since li ing in Hong Kong. This recipe has been brought do n from our filipino friend, Loida. Loida's grandmother gre up in a poor area of the Philippines. The had man , man bananas in their area but not a lot of other ingredients.

Using the fe ingredients she did ha e, Loida's grandmother came up ith this delicious recipe. This banana bread is sustainable as it uses bananas that ould other ise be thro n a a and it onl uses a fe ingredients. Not onl is it sustainable, it is health . The s eetness comes from the bro ned bananas and the hone , and there is no hite flour used, instead oats are used. Using hone instead of sugar is healthier because hone doesn't raise our blood sugar as much as refined sugar does. Oats instead of flour is also healthier because oats contain a lot more fibre than hite flour does. Fibre helps the digestion s stem. The onl eq ipmen o ill need i a food p oce o and a loaf pan.

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POUR BATTER INTO LOAF PAN AND BAKE

FINAL PRODUCT

A Bi erman s Dessert CV By Meike de Vos_791039

I chose a generations old recipe made by my grandmother who got it from her grandmother. The dessert was a yearly tradition during Christmas where it was made for the whole family. To honour my grandmother I chose to choose her lastname as name for this recipe. A Bi e man De e i ea make and f course delicious to eat!

Ingredients 800 350 100 80 20 8 1000

grams dried apricots g am nge finge ( lange inge ) grams whipped cream grams blueberries grams flaked almonds leaves of mint ml water cinnamon powdered sugar

Equipment 2 litre cooking pot Baking dish Strainer Whisk Spatula Ladle Tasting spoons

Procedure 1. Add the dried apricots in the cooking pot and let it simmer for ten hours.

2. After simmering, heat the apricots in the cooking pot and let it cook until the water is evaporated and you have a mush. Add some sugar if you want to make it more sweet.

3. Mix the mush with the whisk until the mixture has a smooth and creamy structure.

4. Take the baking dish and start with a first layer of the apricot mush, follow with a layer of the sponge fingers. Repeat this until you used all the cream and sponge fingers. Finish with a layer of the apricot mush.

5. Place the baking dish in the fridge to stiffen for at least eight hours.

Presentation 1. Cut a piece and place it on a plate. Finish the dish by adding some powdered sugar, cinnamon, whipped cream, the blueberries, flaked almonds and the mint as shown on the picture. Ready to serve, eet smakelijk!

The Quest of the Apple Pie Long time ago, our ancestors venerated a mighty artefact, the apple pie. Unfortunately, this one has been stolen by our well-known enemies, the vegetables. You! Yes, you, who’s reading this, because we don’t have the budget for a narrator. We need you to follow the steps below to be able to recreate our beloved artefact

For this mission you will need: - Puff pastry - 90 grams of Sugar - 2 Eggs - 60 grams of Butter - 5 Apples - 1 Ice cream scoop - 100-200 grams of Chocolate

Loran Micard 792056

Step 1 Your first action will be to establish a solid groundwork. Take a pie pan and place a baking paper in it. Make sure to have protection by adding puff pastry in the pie pan but don’t make it too easy. To have a bit of challenge. Take a fork and prick the Puff pastry to air it

You will be provided with: - Pre-heated oven at 200°C - Microwave - Pie pan - Knife set - 1 Fork - Bowl - Whisk - Peeler Step 2 To sharpen your material, you need to cut the apples into fine strips. Don’t be a cheater and use a knife. Step 3 Before continuing your mission, you need to be a nice and clean. Add the apple slices into circles in the pastry puff I used this because I’m the boss Step 4 Here is the part for making the potion. Your firstly need to put 60 grams of butter in a bowl and microwave it for 2 minutes

No not like this! Listen a bit please!

that’s better

Step 5 A potion with only melted butter is not good enough (only butter is not very tasteful, if you see what I mean). Add 90 grams of and 2 eggs to the mixture and mix everything together

Step 6 When you will obtain a nice yellow mixture, poor it on the top of the apples to golden it because you and me we know that we like bling bling things

(I know it doesn’t look good YET. A bit of patience please) Step 7 He is the part where you need to use the most your strength. Put the pie in the oven and…………wait for 35 minutes. Yeah, I know it’s not what you thought but go read a book or something, don’t stare at it for 35 minutes!

that’s better! Step 8 After 35 minutes go and check the pie. If it is golden and dazzling until you no longer see (be aware, put protection glasses on, your eyes are precious) take the pie out of the oven and cut it into 4 pieces. Take one out and place it on a plate, you are not going to eat everything now

Don’t forget to close the oven heat can be warm! you’re a genius! (captain obvious...) Step 10 Here is the final part, you need to carefully place one scoop of vanilla ice cream on top of the piece of pie. To succeed your mission, you need to slowly poor the chocolate coulis on top of it.

Repeat this step 4 times now. Because you’re not alone pfff….

What now? Eat it! What did you think? It’s just an Apple Pie!

. Step 9 Here is a crucial part, if you do not succeed this step everything is going to fail. You need to incorporate 200 grams of chocolate in a bowl and microwave it for 2 min

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ING EDIEN FOR EIGHT AREPAS 2 PER PERSON P U M P KI N 6 0 0 GRA M FLOWER 26 0 G R A M SU G A R 15 G RA M RAISINS 50 GRAM C I N N A MON 30 GR A M B AK I N G P OW D ER 10 GR A M MILK 260 ML O LI V E OI L 15 ML EGGS 2 SA L T PIN CH

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K 792030

EQ IPMEN BOILING PAN BOWL CUTTING BOARD FORK KNIFE PAN WISK

Remo e the seeds from the pumpkin, peel the pumpkin and cut it in small pieces. Boil a pan ith ater, add a pinch of salt. Add the pumpkin to the pan and boil the pumpkin for 12 minutes until it is cooked and soft. Put the pumpkin in a bo l and mash the pumpkin ith a fork. Add the eggs, cinnamon, milk, flo er, baking po der, oli e oil, sugar, salt and raisins to the bo l. Stir the mi ture ith a isk until ou ha e a thick batter. Heat a pan ith oli e oil and add the batter. Gi e the arepa 2 minutes for each side to become golden-bro n.

RECI P E

10 SIMPLE STEPS TO MAKE AREPA DI PAMP NA

1. C T THE P MPKIN IN SMALL PIECES 2.BOIL THE P MPKIN FOR 12 MIN TES 3. MASH THE P MPKIN ITH A FORK 4. MAKE S RE O HA E A THICK B TTER

5. ADD THE RAISINS, S GAR, FLO ER, MILK, EGGS AND BAKING P O TO THE BO L 6. ISK ALL THE INGREDIENTS TOGETHER 7 HEAT A PAN ITH OLI E OIL 8 LET THE AREPA 2 MIN TES ON EACH SIDE IN THE PAN

9. BE CREATI E

DER

10. ENJO

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Charlotte pie Eva Engelhard

W e a a d 7 ea d, a d dec ded a e a ec a ca e f a e a e a .T a f ea e e e ade. We a e a f de a d dec ded a e . ed be a ea ce e a d e e a g ef ec a cca c a b da , a e a e , g ad a .T a ea a e d e f ea ec a a d ce da . ING EDIEN : 15 GRAM LEAVES GELATIN (5 LEAVES) 500 GRAM STRAWBERRIES (OR RASPBERRIES) 250. ML WHIPPED CREAM 36 GRAM CR STAL SUGAR 250 GRAM GREEK OGHURT 350 GRAM SWEET LONG BISCUITS ( LANGE VINGERS ) 15 GRAM POWDERED SUGAR E IPMEN : SMALL BOWL, BIG BOWL, FORK, SPOON, STOVE, MI ER, PAN, TASTING SPOON

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GRANDMA'S APPLE T RNO ER 12 PIECE

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MOTHER'S CLOUDY PAVLOVA DI EC I Whisk the egg hites sugar lemonjuice and corn starch in a bo l until it is firm The batter is no read BA

EMA

Dra a centimeter circle on some bakingpaper turn the paper arround and di ide the batter ithin this circle Bake this batter on a o entra for hours on degrees Celcius set the o en to the abo e and belo heat setting For the topping mi the anillasugar and egg olks together in a bo l Graduall add the flo er untill it has completel dissol ed

I G EDIE Recipe for

Hea he milk in a an and hen i a c king n f he fi e G ad all add he milk he e i l mi ed ba e n il i ha bec me an e en mi e

Ba e

Pour the mi ture back in the pan and heat it on meduium fire until it has a custard consitenc It is no read

ing

Pour the custard in a clean bo l and co er it tighl ith plastic foil rap Let it cool do n and put it in the fride to cool it do n e en further The custard is no read

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IME: 30 MI E K IME: 2 H AL IME: 2H 30MI

When the base is read let is cool do n and spread the custard o er the top Garnish ith fruit mi ture and decorate ith some po dered sugar The pa lo a is no finished

Bar Har sema

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BY SOPHIE DE BEAUFORT 791012

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I LIKE O MAKE HI CHOCOLA E GRANOLA ROCK A I AM NO A REAL FAN OF DE ER HO E ER HI I ILL OME HING EE AF ER DINNER O HA E OGE HER I H O R COFFEE OR EA F R HERMORE I REALL LIKE CHOCOLA E AND GRANBERRIE ARE M FA ORI E MOREO ER ALL HE INGREDIEN CAN BE AILORED O E ER ONE HI HE B CHANGING HE HI E CHOCOLA E FOR DARK CHOCOLA E OR ADDING RAI IN

e i emen SAUCEPAN

HEAT RES STANT BOWL

2 SPOONS

SPATULA

me h d BO L WATER N A PAN BREAK THE CHOCOLATE N CUBES AND ADD N A HEAT RES STANT BOWL MELT THE CHOCOLATE AU-BA N-MAR E WHEN THE CHOCOLATE S MELTED, ADD THE GRANOLA AND CRANBERR ES PLACE BAK NG PAPER ON A PLATE USE TWO SPOONS TO PREPARE L TTLE MOUNTA NS OF THE GRANOLA CHOCOLATE M XTURE PLACE THE PLATE W TH CHOCOLATE GRANOLA ROCKS N THE FR DGE FOR 1 HOUR

ENJ

KING